1. In a large bowl, whisk egg white and yolks until soft peaks form.

2. Melt sugar and heat to 120 degrees centigrade and slowly pour it into whipped eggs, beating until the mixture cools down.

3. Stir in one-third of the cream and chocolate; fully blend the mixture and then add in the remaining cream; beat until it turns completely brown.

4. Remove mousse to a long, narrow container and add strip of passion fruit cream.

5. Spread with two layers of mini chocolate chips and drizzle with mousse.

6. Refrigerate for minimum of one night until mousse is set. Remove from container and cut into stripes; pour in chocolate that has been heated to 55 degrees centigrade.

7. To serve, top mousse with chocolate chips and candies.

(Courtesy by "At Xintiandi")